Anyways, the list could go on forever. The point it any spices and copped herbs mix in with the eggs and cream, as well as fin-grated hard cheeses. Meats should be cooked prior to baking. It's usually best to place all meats and a layer of soft cheese on the bottom, then pour the eggs in, followed by a generous portion of cheese on the top. A quiche is perfectly done when you bump the edge of the pan and the center just barely wiggles,NO SLOSHING ALLOWED!

I truly hope you use and enjoy this recipe as much as I have and will! It's amazingly versatile, and just plain easy, also.

Enjoy,
Forrest.

P.S. I cheat...
I use the Pillsbury pie crusts, just get them out while you're mixing your ingredients, pour it in, bake it up, so easy! I also use a mixture of 1/3 cup milk 1/3 cup sour cream instead of heavy cream. This all started when I went to make the quiche by recipe, neglecting to search the fridge for ingredient prior to baking. Also, when I make the Italian-style quiche, I add about 3 Tbls. pesto instead of basil, since it's far easier than making a chiffonade of basil.